Herb-Crusted Pan Seared Pork Chops with Roasted Vegetables

This is an example of a meal that Solin would create to include in your personalized meal plan.

Herb-Crusted Pan Seared Pork Chops with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Herb-Crusted Pan Seared Pork Chops with Roasted Vegetables

Enjoy a savory, herb-infused pork chop paired with a vibrant medley of roasted vegetables. The pork is pan-seared to perfection with a crisp herb crust, while the vegetables are lightly roasted with olive oil to bring out their natural sweetness and rich flavors.

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NUTRITION

415kcal
Protein
45.2g
Fat
18g
Carbs
14g

SERVINGS

1 serving

INGREDIENTS

6 oz Pork Chop

1 cup Mixed Vegetables (Broccoli, Zucchini, Red Bell Pepper)

1 tsp Olive Oil

1 tsp Herbs (Rosemary & Thyme)

Salt & Pepper (to taste)

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PREPARATION

  • 1

    Pat the pork chop dry and season both sides generously with salt, pepper, and the dried herbs.

  • 2

    Heat a non-stick pan over medium-high heat. Once hot, add the pork chop and sear for about 3-4 minutes on each side until a golden crust forms and the internal temperature reaches 145°F.

  • 3

    While the pork is searing, preheat your oven to 425°F. In a bowl, toss the mixed vegetables with olive oil, salt, and pepper.

  • 4

    Spread the vegetables on a baking sheet and roast in the oven for approximately 15 minutes, or until tender and slightly caramelized.

  • 5

    Plate the pork chop alongside the roasted vegetables and serve immediately.

Herb-Crusted Pan Seared Pork Chops with Roasted Vegetables

This is an example of a meal that Solin would create to include in your personalized meal plan.

Herb-Crusted Pan Seared Pork Chops with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Herb-Crusted Pan Seared Pork Chops with Roasted Vegetables

Enjoy a savory, herb-infused pork chop paired with a vibrant medley of roasted vegetables. The pork is pan-seared to perfection with a crisp herb crust, while the vegetables are lightly roasted with olive oil to bring out their natural sweetness and rich flavors.

NUTRITION

415kcal
Protein
45.2g
Fat
18g
Carbs
14g

SERVINGS

1 serving

INGREDIENTS

6 oz Pork Chop

1 cup Mixed Vegetables (Broccoli, Zucchini, Red Bell Pepper)

1 tsp Olive Oil

1 tsp Herbs (Rosemary & Thyme)

Salt & Pepper (to taste)

PREPARATION

  • 1

    Pat the pork chop dry and season both sides generously with salt, pepper, and the dried herbs.

  • 2

    Heat a non-stick pan over medium-high heat. Once hot, add the pork chop and sear for about 3-4 minutes on each side until a golden crust forms and the internal temperature reaches 145°F.

  • 3

    While the pork is searing, preheat your oven to 425°F. In a bowl, toss the mixed vegetables with olive oil, salt, and pepper.

  • 4

    Spread the vegetables on a baking sheet and roast in the oven for approximately 15 minutes, or until tender and slightly caramelized.

  • 5

    Plate the pork chop alongside the roasted vegetables and serve immediately.